We're here at last. It's prime tomato season. Now that it's August, how do you plan on stuffing your face with summer's most anticipated garden booty? It's easy to preserve tomatoes for later months: You could turn tomatoes into a sauce for pasta, or a paste for soups, or even peel and freeze them for safekeeping until you need them in the winter. But really, the best way to eat a tomato is when it's fresh.
Here are 13 recipes that make the most of summer tomatoes, from a three cheese tomato tart, to a roasted tomato and goat cheese quiche, or fun Caprese skewers for a summer party. It's time to start eating.
For the first couple weeks of tomato season, all I want to do is eat thick slices of tomatoes with a drizzle of olive oil and a good sprinkling of flaky sea salt. Anything else seems sacrilege during that first magical week.
After that initial period, however, I want to incorporate them into other summery recipes. It's easy to add them raw to salads, or roast them for quiches and casseroles. You could also sauté them for an easy weeknight pasta dinner.
Really, when it comes to tomatoes, the possibilities are endless.
Recipes Using Grape or Cherry Tomatoes
Recipes Using Larger Tomatoes
(Image credits: Nealey Dozier; Sara Kate Gillingham; Faith Durand; Anjali Prasertong; Emily Han; Dummy Account)